Ham and Cheese Puffs

Ham and Cheese Puffs

Golden, fluffy puff pastry is the perfect pocket to hold all of that cheesy goodness in these perfectly simple Ham and Cheese Puffs

We are thrilled to announce we’re partnering with Reynolds Wrap® this year, and what better way to kick off the year (and spring) than with something cheesy wrapped up in a flaky crust. Am I right? For this recipe, I’m excited to share how I’m using Reynolds Wrap® Heavy Duty Foil for cooking and cleanup.

a photo of three ham and cheese puffs on a circular cooling rack and one ham and cheese puff on a white plate all sitting next to a box of Reyolds Wrap Heavy Duty foil

With Easter and all of the glorious leftovers, we set out to create a recipe that hit a few musts for me, including using Reynolds Wrap® Heavy Duty Foil to make cleanup easier, so I can spend more time with my kiddos. As you know, Easter is my all-time favorite holiday. And lately, as a mother I’ve been feeling more and more need to find small traditions that will tie the hearts of my children to me long after they set out to create families of their own.

But how do you start?

It’s the little things that create the grand feelings. Whether you make these little puffs as a brunch or appetizer or have them be a special dinner the day after Easter to use up all that ham (because seriously, who ever gets through the whole ham?!), something that takes you 30 minutes to make and looks this beautiful is sure to gather loved ones around you.

a close up photo of a golden puff pastry full of cheesy ham and spinach

Ham and Cheese Puffs

Ok, let’s get right to it. Here’s what we are making: a little cheese sauce filled with juicy ham and bright spinach that are thickened on the stove and then wrapped up in the middle of puff pastry dough which is baked in the oven until the smell brings everyone to the table. 

Ingredients Needed for Ham and Cheese Puffs

Here is a list of everything you will need:

  • Puff Pastry
  • Butter
  • Garlic
  • Flour
  • Ground Mustard
  • Nutmeg
  • Whole Milk
  • Sharp Cheddar Cheese
  • Parmesan Cheese
  • Salt
  • Ham
  • Spinach (fresh)
  • Egg
  • Water
  • Reynolds Wrap® Heavy Duty Foil

The exact measurements of each can be found in the recipe card below.

 

Puff Pastry

The puff pastry is the most important part as it’s our little envelope to carry all of that yummy filling. However, puff pastry can not only leak the cheese sauce, but it can stick to a cookie sheet. You absolutely need to do step 1 before ever starting the filling. 

  1. Line a cookie sheet in Reynolds Wrap® Heavy Duty Foil. It is great for cooking saucy or heavier foods since you don’t have to worry about breaking or tearing.
  2. Roll out the puff pastry slightly and cut into 4 squares. Arrange the dough on the foil-lined baking sheet. 
  3. Make the sauce by melting the butter in a sauce pan, then adding the garlic, flour, ground mustard, nutmeg, and milk.
  4. Once the sauce thickens, add the cheeses, ham, spinach and salt to taste.
  5. Make the egg wash.
  6. Spoon the mixture into the middle of the puff pastry dough and fold to make a pocket.
  7. Brush with the egg wash and bake.
  8. Eat hot or at room temperature.

The more detailed instructions can be found in the recipe card below.

a photo of four ham and cheese puffs sitting on a baking sheet covered in foil next to a box of Reynolds Wrap Heavy Duty foil

Why Use Foil?

I’ve kind of got this thing for foil. I think it’s because I’m a mother of 3 now, but I’m always trying to make things easier on my day so that come dinnertime I can just eat and enjoy vs feeling frazzled. Whether it’s our bacon recipe or a bunch of roasted veggies, I’ve started lining all my pans with foil because it’s easy prep, easy cook, easy cleanup and gets you more time with family. Even better, it’s high quality and safe to use for cooking, and it’s made in the U.S.A. !

#Winning!

a photo of a single golden puff pastry filled with cheesy ham and spinach on a white plate with a silver fork laying next to it.

Why Use an Egg Wash?

Brushing the top of pastries with an egg wash makes them shiny and golden when baked. It’s all to make them pretty!

It can also be used to help toppings stick to the surface or to bind edges together when you are trying to seal the pastry.

Can You Make These Ahead of Time?

Why yes you can! You have two options, ready?

  1. Make the puff pastry shells in circles, use a paring knife to gently cut a border and bake as you would for a tart. You can freeze and store the pastry shells in Reynolds Wrap® Heavy Duty Foil or in an airtight container and make the filling when you’re ready to eat them.s. Bake at 350 F with a piece of Reynolds Wrap® Heavy Duty Foil gently laid over the top for about 15 minutes so the pastry doesn’t burn.

  2. Make the filling and store in the fridge for up to 3 days in an airtight container. Rewarm on the stove with a little more milk if needed then proceed as normal.

Can You Freeze Ham and Cheese Puffs?

Yes you can freeze these! Make the entire dish and then cool. Carefully pull the foil up and around the puffs and then store in plastic bags in the freezer for up to 2 weeks. Reheat in the oven as stated above. 

a photo of a golden puff pastries full of cheesy ham and spinach on a circular cooling rack

Variations for Ham and Cheese Puffs

One of the beautiful things about this recipe is how versatile it is. Feel free to swap out meats, veggies, cheeses…really anything you want! Try bacon or sausage, add mushrooms, jalapenos, onions, bell peppers, or swap the cheddar for swiss! The options are endless really!

 

I’m hoping these little pockets of ham and cheese delight become a tradition in your home just like they have in ours. Ham and cheese puffs are one of the best ways to use up leftover ham, and I’m going to guarantee you won’t be able to stop at just one! And don’t forget the Reynolds Wrap! It has been saving me for years!

More Leftover HAM RECIPES You Will Love:

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a close up photo of a golden puff pastry full of cheesy ham and spinach

Print

Ham and Cheese Puffs

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Course 200+ Easy Appetizers Recipes, All of the Best Pork Recipes on the Internet, Over 200 Favorite Easy Breakfast Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 puffs
Calories 798kcal

Ingredients

  • 1 Sheet Frozen Puff Pastry thawed
  • 2 Tablespoons Butter
  • 2 Cloves Garlic minced
  • 2 Tablespoons Flour
  • 1/2 teaspoon Ground Mustard
  • 1 pinch Nutmeg
  • 1 Cup Whole Milk
  • 1 1/4 Cup Sharp Cheddar Cheese shredded
  • 1/4 Cup Parmesan Cheese fresh, grated
  • 1/4-1/2 teaspoon Salt
  • 2 Cups Ham chopped
  • 1 Cup Spinach fresh, chopped
  • 1 Egg
  • 1 teaspoon Water
  • Reynolds Wrap® Heavy Duty Foil

Instructions

  • Heat the oven to 400 degrees Fahrenheit and line the baking sheet with Reynolds Wrap® Heavy Duty Foil to keep the sauce from spilling out and burning onto the pan.
  • Roll out the puff pastry dough into a square and cut out 4 smaller squares. Set aside on the foil-lined baking sheet in the fridge.
  • In a pot over medium heat, add the butter and cook until melted.
  • Stir in the garlic and cook until tender, about 1 minute.
  • Using a wooden spoon, stir in the flour, ground mustard and nutmeg. Continue to stir for about a minute then slowly add the milk and bring to a simmer for 3 minutes or until thickened.
  • Stir in the cheeses, meat and spinach and salt to taste. Turn off the burner and set aside.
  • Pull out the puff pastry from the fridge. In a small bowl, whisk together the egg and water.
  • Place a large spoonful of filling in the middle of each pastry dough and fold in each corner like a packet.
  • Brush the corner pieces with the egg wash then place in the oven for 15-20 minutes or until golden.
  • Remove from the oven and eat hot or at room temperature.

Notes

Store leftovers in the fridge.

Nutrition

Serving: 4puffs | Calories: 798kcal | Carbohydrates: 35g | Protein: 35g | Fat: 57g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1546mg | Potassium: 430mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 3mg | Calcium: 428mg | Iron: 3mg

a photo of three ham and cheese puffs on a circular cooling rack and one ham and cheese puff on a white plate all sitting next to a box of Reyolds Wrap Heavy Duty foil

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READ: Ham and Cheese Puffs

Originally posted at Oh Sweet Basil

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use your Instant Pot to speed up the process for making sweet, buttery, Caramelized Onions.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 cups

Caramelized Onions Made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnary

Instructions

    1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
    2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
    3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
    4. Add white wine and cook down again until wine is evaporated.
    5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 556mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, Caramelized Onions in the Instant Pot.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe, like these Caramelized Onions.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 Cups

Caramelized Onions in the Instant Pot

Caramelized Onions in a White Serving Bowl

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnay

Instructions

  1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
  2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
  3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
  4. Add white wine and cook down again until wine is evaporated.
  5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 115Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 557mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Spicy Olive Oil Bread Dip

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

If you don’t like to cook, this is the recipe for you! Nothing says easy and delicious like olive oil bread dip.

With the right mix of seasonings, you can make this restaurant-style recipe in a matter of minutes. Serve with a crusty baguette, crostini, or your favorite gluten free bread and you will be the talk of the table.

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

Trust me, you need to have this Spicy Olive Oil Bread Dip on hand for a quick pre-dinner snack, as a party appetizer or a delicious side to your next Italian meal.

INGREDIENTS FOR SPICY OLIVE OIL BREAD DIP:

  • 1/3 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 Tbsp shredded Parmesan cheese
This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!
This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

Can you store Spicy Olive Oil Bread Dip?

Because this recipe is so simple to make, I usually make a new batch every time I’m craving it. But, if you prefer to make a large batch and save it for the next few days, go for it!

If you do not add the cheese, you can store it in an airtight container in your pantry or kitchen counter for up to a week. If you mix in the cheese, I would store it in your refrigerator. But make sure to let the oil come to room temperature before you attempt to dip.

This easy appetizer is the most delicious bread dipping oil combo you’ve ever had!

Enjoy this recipe along with more delicious Italian recipes below:

Slow Cooker Chicken Marsala

This easy slow cooker chicken marsala is the best!

Garlic & Herb Mushroom Spaghetti

Garlic and Herb Mushroom Spaghetti is creamy and perfect.

Grilled Chicken Pasta Primavera

Grilled Chicken Pasta Primavera will be your new favorite dinner recipe.

Roasted Red Bell Pepper Pasta

Homemade roasted red bell pepper pasta for the win!

Quick & Easy Instant Pot Tortellini

Super easy and quick Instant Pot Tortellini.
Spicy Olive Oil Bread Dip

Spicy Olive Oil Bread Dip

Ingredients

  • 1/3 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 Tbsp shredded Parmesan cheese

Instructions

  1. Place all the dry ingredients on a plate or bowl.
  2. Top with olive oil and balsamic vinegar.
  3. Stir well to combine everything.
  4. Enjoy with your favorite bread.

Originally posted at The Healthy Homecook

French Onion Dip from Scratch

You don’t need to rely on a packet of soup mix to create this delicious French Onion Dip from Scratch. It takes just minutes to put together with ingredients you may already have in your kitchen.

A chip being dipped into a small dish of French onion dip.

There was a time, long, long ago, when you pretty much couldn’t plan a party menu without including classic French Onion Dip among the appetizers. You know, the one with the Lipton Onion Soup Mix and sour cream. I have such strong memories of this dip being everywhere in 1970’s suburbia.

I’ve been craving those nostalgic classics lately so I headed to my pantry to see if I could come up with a homemade French Onion Dip that doesn’t rely on the packet of soup mix. Friends, you won’t believe how easy and how delicious this made from scratch version is!

If you have 5 minutes, you have enough time to make this dip.

A close up of French Onion Dip in a small white dish.

The History of French Onion Dip

Lipton started including the recipe for what they originally called “California Dip” on their packaging in the late 1950’s. Countless home cooks had magazine clippings of the recipe stashed in their recipe boxes and the easy dip took off like wildfire over the course of the next decade. Over time, the name evolved from California Dip to French Onion Dip and it became firmly entrenched as classic American party fare.

Ingredients

All the ingredients needed to make French Onion Dip from Scratch with text overlay.
  • Just like the original version, the base of this French Onion Dip from Scratch is light or regular sour cream. I used light sour cream in all of my recipe tests and was thrilled with the result. Low calorie, low fat and super tasty. Every little bit helps, especially when potato chips are involved! Use what you like best.
  • A mixture of dry seasonings creates a copycat onion soup mix flavor that is pretty darned spot-on! Dried minced onions are tiny bits of dehydrated onion that are packed with flavor and a vital component to this dip. If you don’t already have them in your pantry, you’ll find them in the spice department of your grocery store. In addition you’ll need a little granulated garlic, onion powder, sugar, salt, and pepper.
  • I added a small amount of low sodium soy sauce to finish it off. It doesn’t add a soy sauce flavor, just a hint of savory umami that really hits the nail on the head in the flavor department.

How to Make Homemade French Onion Dip

Dip ingredients are combined in a mixing bowl.
  • Combine all the ingredients in a mixing and mix until well combined.
  • Cover and refrigerate for an hour or more before serving.

Serving Suggestions

A platter of vegetables and Ruffles chips with dip in the center.

I can’t serve French Onion Dip without classic ridged Ruffles potato chips. There’s just something about those ridges! Such a nostalgic pairing.

Assorted vegetables are also a great choice. Baby carrots, celery sticks, and sliced cucumber are a great start. Add any vegetables you love – cherry tomatoes, sliced radishes, and sliced bell peppers in assorted colors will add a pop of color to your platter.

A platter of vegetables and potato chips with dip in the center.

Storage

Store French Onion Dip from Scratch covered in the refrigerator. I recommend transferring it to an airtight container to keep it as fresh as possible. Homemade dairy based dips are best consumed within 3 to 4 days.

A hand dipping celery into onion dip.

More Classic Appetizer Ideas

A chip being dipped into a small dish of French onion dip.

Print

French Onion Dip from Scratch

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You don’t need to rely on a packet of soup mix to create this delicious French Onion Dip from Scratch. It takes just minutes to put together with ingredients you may already have in your kitchen.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 85kcal

Ingredients

  • 16 ounces sour cream light or regular
  • 2 tablespoons + 1 teaspoon dried minced onions or to taste (see Recipe Notes below)
  • 1/2 teaspoon reduced sodium soy sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt I use fine ground sea salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon freshly ground black pepper

Optional for Serving

  • baby carrots, celery sticks, sliced cucumber and Ruffles Potato Chips (a must!)

Instructions

  • Add all the dip ingredients to a medium mixing bowl and stir well to combine.
  • Cover and refrigerate at least 1 hour for minced onion to soften a bit and for flavors to develop.

Notes

This recipe yields 2 cups of dip. Nutrition information was calculated with light sour cream.

I find that 1 tablespoon plus 1 teaspoon of dried minced onions is just the right amount. Taste the dip and add more, in very small increments if you want even more onion flavor.

Storage

Store the dip covered in the refrigerator. I recommend transferring it to an airtight container to keep it as fresh as possible. Homemade dairy based dips are best consumed within 3 to 4 days.

Nutrition

Serving: 4tablespoons | Calories: 85kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 207mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

The post French Onion Dip from Scratch appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Game Day Food!

Game Day – the perfect excuse to eat all of your favorite foods and not feel guilty about it! In preparation for the big game, here are some of our favorite appetizers and comfort foods to enjoy while watching football! 

Jalapeno Poppers are great, and we took these up a level with bacon… Try these Cheesy BLT Stuffed Jalapenos
 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more! BLT Stuffed Jalapenos
Chips and dip are probably my #1 guilty pleasure. You can’t go wrong with this 5-minute dip that tasted like a loaded baked potato. Loaded Baked Potato Dip

Loaded Baked Potato Dip  Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I must have something for loaded baked potatoes! These hot Loaded Baked Potato Bites really are the perfect bite. Make your mashed potato a day ahead of time to make assembling these cute little bites a breeze! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!
Pinwheels are perfect little bite-sized appetizers and can be hot, using Crescent rolls, or cold, using flour tortillas. Try these Baked Pinwheels or these cold Tortilla Pinwheels

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I think deviled eggs always belong when having an appetizer party. Try these Western Style Deviled Eggs with ham, onion, green peppers, topped with pickled mustard seeds. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You might want to eat the entire tray after trying one of these Sweet Ham and Swiss Sliders (say that 10 times fast!). Gooey melted cheese and baked ham on a toasted roll, all topped with a sweet and spicy Dijon and brown sugar butter glaze – perfection. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You’ll want to make these just for the creamy and cheesy roasted jalapeno sauce! Smothered Chicken Burritos – the chicken cooks in your crockpot all day, and then assemble and bake when you are ready to eat! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!




Crisp, buttery grilled bread stuffed with creamy melted cheese and a hot and bubbly spinach artichoke spread. It’s like everybody’s favorite party dip in a sandwich. Spinach Artichoke Grilled Cheese – 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Finally, making pizza at home can be a lot of fun. This pizza combines a Philly Cheesesteak with a make-at-home pizza – Philly Cheesesteak Pizza

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Enjoy!! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

 

Originally posted at Maryellens Cooking Creations

Cheeseburger Sliders

Cheeseburger Sliders

These cheeseburger sliders are the perfect Super Bowl party food. They are cheesy, beefy and so juicy – everything we love about cheeseburgers, and so easy to make!

They are great for feeding a crowd and can be made ahead so all you have to do is pop them in the oven right before the game. Hot gooey cheeseburgers for everyone! No grilling, no forming individual patties, no cutting all the typical hamburger toppings. Are you catching my vision here?!

A panful of cheeseburger sliders. The cheese is oozing from the rolls and you can see ground beef and chunks of tomatoes.

Not a football fan? No problem! These are the best for birthday parties, New Years Eve parties, Father’s Day, a get together with friends, or just a quick dinner for the fam! Mini cheeseburgers are a hit for kids and adults.

Ingredients Needed for Cheeseburger Sliders

Here is your grocery list for the mini burgers and the sauce that goes on top:

Sliders

  • Ground Beef
  • Salt
  • Pepper
  • Cumin
  • Ground Mustard
  • Onion Powder
  • Garlic Powder
  • Smoked Paprika
  • Yellow Onion
  • Garlic
  • Diced Tomatoes
  • Cheddar Cheese
  • Dinner Rolls (or your favorite store bought brand)

Sauce

  • Butter
  • Mayonnaise
  • Brown Sugar
  • Yellow Mustard
  • Sesame Seeds
The measurements for each ingredient can be found in the recipe card at the end of the post.
A panful of cheeseburger sliders. There is melted cheese oozing from the rolls that are sprinkled with sesame seeds.

How to Make Cheeseburger Sliders

I mentioned how easy these are to make, so now I’m going to prove it…

  • Preheat oven.
  • Spray a 9×13 baking dish with nonstick spray.
  • Slice your rolls in half lengthwise and place the bottoms in the baking dish.
    • PRO TIP: Packing them in tight in a smaller pan (rather than a cookie sheet) helps keep the liquid from sinking to the bottom and making the bottom buns soggy.
  • Add the ground beef and onions to a large skillet and cook until browned. Drain any excess grease.
  • Add the tomatoes and stir.
  • Spread the beef mixture over the rolls. Top with the cheese slices. (Swap the cheese and beef mixture if you are making the sliders ahead of time, cheese down first)
  • Add the roll tops.
  • In a saucepan, melt the butter and stir in the remaining ingredients for the sauce.
  • Pour the sauce over the rolls and bake.

The more detailed instructions can be found in the recipe card at the end of the post.

A plate of cheeseburger sliders. The cheese is oozing out from the buns.

Make Ahead Mini Cheeseburgers

To make these mini cheeseburgers ahead of time, I like to put the cheese on the bottom buns and then add the meat mixture. It helps keep the bottom rolls from getting too soggy. Complete the sliders as instructed, but don’t pour the sauce on the top until right before baking.

Stick the prepared sliders in the refrigerator and cover with plastic wrap. Add a few extra minutes to the cooking time when you go to bake them.

What Rolls to Use for Slider Buns?

If you want to make buns from scratch, I like to use our classic dinner rolls recipe. They hold up great as slider buns.

Buying store bought dinner rolls works great too and saves time. Our favorite brand is King’s Hawaiian rolls.

A cheeseburger slider filled with ground beef, melty cheese and chopped tomatoes. there are other sliders in the background.

What to Eat with Cheeseburger Slider Buns?

These mini burgers make great appetizers, but if you are making them a main dish, you might want a side or two. You can use any of your typical hamburger sides. Here are a few of our favorites:

Some hot french fries are always on my menu when hamburgers are being made!

Variations on Cheeseburger Sliders

These are so easy to switch up and augment to make them your own. Feel free to change the type of cheese, add pickles, bacon, sauteed mushrooms, or anything that you enjoy on your cheeseburgers.

I wouldn’t recommend adding lettuce because it gets all soggy and gross when it bakes. And let’s be honest, no one likes hot lettuce!

A pan of cheeseburger sliders. There is hamburger, and melted cheese on golden dinner rolls.

What are Sliders?

Sliders are small sandwiches on a bun, usually baked with a sauce poured over the top. Think mini hamburger!

Why Make Sliders?

Sandwiches are like the best things ever! They are like a whole meal all in one perfect little package. Sliders are just mini sandwiches, so you can eat more than one and not feel guilty! The bread to meat ratio is even better than in a full sized sandwich, and they can be eaten for dinner or for an appetizer.

A cheeseburger slider on a plate. The golden roll is packed with ground beef, melted cheese and copped tomatoes.

How Long Will Mini Burgers Keep?

Sliders can be stored in the refrigerator for up to 4 days.

How Do You Reheat Sliders?

Cover with foil and reheat in a 350 degree oven for about 12 minutes.

Can Mini Cheeseburgers Be Frozen?

Mini cheeseburgers can be frozen, and it is easier to reheat frozen sliders if they are frozen individually. Wrap each slider well and freeze for up to months.

Don’t add the sauce when you’re freezing them. Make and add the sauce just before baking.

Stick the frozen sliders in your baking dish and thaw in the fridge overnight or sit them out at room temperature for a half hour or so before baking.

A panful of cheeseburger sliders. There is ground beef, chopped tomatoes and melted cheese on the buns and the buns are topped with sesame seeds and sauce.

It’s time for football (or a birthday or NYE or Thursday night dinner), which means it’s time for these cheeseburger sliders! They are so juicy and flavorful! They come together in no time and everyone is going to be coming back for more…because you can’t ever stop at just one slider!

More Slider Recipes:

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A cheeseburger slider filled with ground beef, melty cheese and chopped tomatoes. there are other sliders in the background.

Print

Cheeseburger Sliders

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Course 100 + BEST Easy Beef Recipes for Dinner, Fixing Lunch with Sandwich Recipes that Aren’t PB&J
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 383kcal

Ingredients

Sliders

  • 1 Pound Ground Beef
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Mustard
  • 1/4 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 Cup Onion yellow, diced
  • 3 Cloves Garlic minced
  • 10 oz. Diced Tomatoes drained
  • 12 Slices Cheddar Cheese
  • 12 Dinner Rolls Sliced Opened

Sauce

  • 1/2 Cup Butter
  • 1 Tablespoon Mayonnaise
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Yellow Mustard
  • 1 Tablespoon Sesame Seeds

Instructions

  • Preheat the oven to 350 degrees. spray a 9×13” pan with nonstick spray and set the bottoms of the rolls inside the pan. Set aside. 
  • In a large skillet over high heat, add the beef and onions and seasonings. Cook, stirring often with a ground beef chopper until browned and the onions are tender. Drain any excess grease. Add the tomatoes and stir well until combined.
  • Spread the mixture over the roll bottoms and top with cheese slices. 
  • Place the roll tops over the cheese. 
  • In a saucepan over medium heat, melt the butter and stir in the remaining sauce ingredients. 
  • Pour the mixture over the rolls and bake at 350 for 25 minutes, tenting with foil if needed. 

Notes

Note – adapted from Kevin and Amanda
 
Leftovers can be frozen.  Wrap separately and freeze.
 

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 578mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 3mg

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READ: Cheeseburger Sliders

Originally posted at Oh Sweet Basil

Air Fried Frozen French Fries (+ Awesome Chipotle Mayo Dip)

Air Fried Frozen French Fries (+ Awesome Chipotle Mayo Dip)

Crispy Air Fried Frozen French Fries with a flavorful Chipotle Mayo Dip in just 20 minutes! This easy air fryer recipe produces ultra crispy french fries with a golden brown exterior and a soft interior.

white Plate of air fried frozen french fries with chipotle mayo dipping sauce on the side.

Yesterday I introduced you to my Ultra Crispy Air Fryer Tater Tots recipe and today I’m rounding out the menu with Air Fried Frozen French Fries and a killer recipe for Chipotle Mayo dip. You know, for the days you want to step up your dip game (sorry, ketchup). 

 

It doesn’t matter what shape of french fries you purchase for this french fries recipe. You can make Air Fryer Frozen Crinkle French Fries, Air Fryer Frozen Waffle Fries or even Frozen Steak Fries in the Air Fryer. They’re all good! Take your pick.

We’re in love with our Air Fryer and use it almost daily. Our favorites include Air Fryer Pizza Rolls, Buffalo Air Fryer Chicken Wings,  Jamaican Jerk Chicken Wings, Air Fryer Onion Rings and Air Fryer Frozen Burritos. Any of these pair well with these air fryer frozen fries.

For my Air Fryer Recipes, I use the June Oven. In the market for a new Air Fryer? Amazon has a ton on options, including the very popular Ninja Foodie Digital Fry. Who doesn’t want some Ninja Air Fryer Frozen French Fries?

French Fry Topping Ideas:

Salt and Pepper

Jamaican Jerk Seasoning

Pickled Red Onions

Pickled Peppers

Cajun Seasoning (I Love Slap Ya Mama

Homemade Barbecue Sauce + Sour Cream

Chili Verde Recipe

Your Favorite Cheese Sauce

Frozen uncooked french fries on an air fryer tray.

How To Cook Frozen Fries In An Air Fryer

Air fryer frozen french fries takes only 4 short steps from start to finish. 

 

Step 1 – Pre-heat the air fryer to 400 and spray down the basket with cooking spray.

 

Step 2 – Add the fries to the basket and spritz with cooking spray and sprinkle with salt.

 

Step 3 – Cook for 20 minutes, tossing halfway through.

 

Step 4- Remove from the air fryer and enjoy.

 

The optional step is making the Chipotle Mayo. That only requires mixing all the ingredients together and refrigerating for hopefully an hour before enjoying. The wait time isn’t mandatory, but the flavor will be much more robust.

How Long To Air Fry Frozen French Fries?

Air Fryer Frozen French Fries time clocks in at just 20 minutes plus the two minutes it takes to prep the basket and fries. You’ll be grubbing down on a plate before the first quarter of your game is over. 

Recipes To Pair Fries With

Here are a few of my favorite recipes to pair with this french fries recipe:

Instant Pot Ribs

Instant Pot Philly Cheesesteak

Grilled Chicken Wings

Oven Baked Chicken Wings

Buffalo Chicken Meatballs

FOODIE & WINE DRINK PAIRING RECOMMENDATIONS:

Wine- Champagne, Chianti or Dry Riesling.

Cocktails- Homemade Margaritas
Beer- Dos Equis Ambar, Negra Modelo, Corona or a Citrus Pale Ale.

white Plate of air fried frozen french fries with chipotle mayo dipping sauce on the side.

Print

Air Fried Frozen French Fries (+ Awesome Chipotle Mayo Dip)

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Crispy Air Fried French Fries with a golden brown exterior and a pillowy soft interior. Serve them with a side of ketchup or our flavorful Chipotle Mayo Dip.
Course Side Dish
Cuisine American
Keyword Air Fryer, Potatoes, Snack Recipes
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 8 people
Calories 197kcal
Cost $3.50

Ingredients

  • 1 Bag Frozen French Fries (*Note 1)
  • Cooking Spray
  • Salt, To Taste

Chipotle Dipping Sauce:

  • 1 Cup Full Fat Mayonnaise
  • 2-3 Chipotle Peppers (Seeded and Chopped) (*Note 2)
  • 1/2 Tbsp Adobo Sauce (*Note 3)
  • 1/4 tsp Brown Sugar (*Note 4)
  • 1/4 tsp Lime Juice
  • 1 Clove Garlic, Minced
  • Salt, to Taste (*Note 5)

Instructions

Chipotle Mayo Dip:

  • All all the ingredients to a medium bowl and stir to combine. Refrigerate, covered, for at least an hour so the flavors blend together. This can be made up to 24 hours in advance.

Air Fried French Fries:

  • Preheat the air fryer to 400º. Spray the air fryer basket with cooking spray.
  • Add the fries to the basket, spritz with the cooking spray and sprinkle with salt.
  • Cook for 20 minutes, tossing halfway through.
  • Remove from the air fryer, divide between plates and enjoy immediately.

Notes

Note 1- We use traditional french fries. If you’re using shoestring fries you may need to cut back the cook time by a few minutes. If you’re using steak fries you may need to add a few minutes to the total cook time.

Note 2- Add one pepper to start with and taste the spice level. Add a second pepper if you can handle the smoky heat!

Note 3- This is the sauce the Chipotle Peppers are packed in. The can will say “Chipotle Peppers with Adobo Sauce.”

Note 4- Add an extra 1/4 tsp if you like a sweeter sauce.

Note 5 – Salt has not been added to the nutritional calculation.

Nutrition

Calories: 197kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 419mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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Originally posted at Foodie And Wine

Sweet and Spicy Cowboy Candy (a.k.a Candied Jalapenos)

Sweet and Spicy Cowboy Candy (a.k.a Candied Jalapenos)

Sweet and Spicy Cowboy Candy recipe, a.k.a. Candied Jalapeños. Add a layer to cream cheese to make a quick and easy holiday appetizer. Spicy jalapeño rings are marinated in a sweet simple syrup to create a flavorful and versatile condiment.

A mason jar full of cowboy candy surrounded by crackers, bread and a white napkin.

We LOVE our jalapeño recipes here at Foodie and Wine. One of our long time reader favorites is our Pickled Peppers Recipe and last week we posted the recipe to our beloved Cranberry Jalapeno Dip. Next up is a classic we’ve been making for over 20 years – Sweet and Spicy Cowboy Candy Jalapeños, better known as Candied Jalapeños. 

 

What is Cowboy Candy?

Cowboy Candy is something special. Spicy jalapeno peppers are marinated in a sweet sugar glaze to create a powerhouse condiment. The jalapeños soften, yet retain their heat, which is balanced by the sugar-based glaze. This recipe is considered a small batch Cowboy Candy, but you can easily double or tripe to make large batch Cowboy Candy.

White plate topped with cream cheese and cowboy candy. Jar full of candied jalapenos and crackers next to it.

Cowboy Candy Uses

This candied fruit recipe can be utilized in many different ways. Here are a few of my favorites:

 

Candied Jalapeno Dip

Dump a jar out over cream cheese and serve with crackers and bread.

 

Baked Beans 

Add them to your favorite baked beans recipe (our favorite – Slow Cooker Refried Beans )

 

Grilled Meat

Marinate and/or top your favorite beef recipes and pork recipes with these bad boys. Think how amazing this sweet and spicy  glaze would be on chicken wing recipes

 

Sandwiches and Hamburgers

Two words: Grilled Cheese.

Three crackers on a white plate topped with cream cheese and cowboy candy.

If you’ve ever looked up Cowboy Candy for sale, you’ll know it’s not cheap. One popular brand on Amazon charges $12 per jar! This fruit candy recipe pencils to less than 25% of that and includes the exact same ingredients. Of course those jars are ready to eat upon delivery whereas making it from home requires some patience. 

 

Candied Jalapeno Recipe

A few tips to note before making this recipe:

 

Seeds in or seeds out? As with many jalapeno recipes, it’s up to you. It won’t affect the recipe other than the texture of the seeds. 

 

Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

 

There are three options for slicing up the jalapeños. All options are great – it really comes down to how you like to work in the kitchen. I pick “easy to clean” over “quick” any day of the week, but you may be the opposite.

 

1. If you’re a long time reader you know I detest whipping out my Mandoline slicer. Using it is great, but cleaning it in a safe way is a a hassle. But it works really well here.

 

2. Add the peppers, one at a time, through the feed chute of your food processor.

 

3. Whip out some gloves and cut them by hand with a sharp knife. I actually prefer this method. Sure it’s tedious but it’s less “stuff” to clean.

I’d love to hear how you’re planning on using Cowboy Candy! Leave a comment with your ideas and recommendations. 

 

Next time you have a bunch of jalapeños and are asking yourself “What Can I Make With A Bunch of Jalapeños” think Cowboy Candy! 

White plate topped with cream cheese and cowboy candy. Jar full of candied jalapenos and crackers next to it.

Print

Cowboy Candy (a.k.a. Candied Jalapeños)

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Make this sweet and spicy Cowboy Candy recipe, a.k.a. Candied Jalapeños, to make the best cream cheese dip for your holiday gathering. Spicy jalapeño rings are marinated in a sweet simple syrup. Top your sandwiches, burgers and nachos with this flavorful and versatile condiment.
Course Condiments
Cuisine American
Keyword Canned Recipes, Christmas Appetizer, Dip Recipe, Holiday Appetizer, Jalapeno Recipes, Mason Jar Recipes, Spicy Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 314kcal
Cost $5

Equipment

Ingredients

  • 1 Lb Jalapeño Peppers
  • 3 Cups White Sugar
  • 1 Cup Apple Cider Vinegar
  • 1 tsp Granulated Garlic
  • 1 tsp Chili Powder (*Note 1)
  • 1/8 tsp Ground Turmeric Powder
  • 1/8 tsp Celery Seeds

Instructions

  • Cut the jalapeño peppers into 1/8″ round slices.
  • In a large sauce pan, add the sugar, vinegar, garlic, chili powder, turmeric and celery seeds and bring to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer until the sugar mixture has a thick syrup consistency, approx. 5 minutes.
  • Add the pepper slices to the sauce pan and toss to coat. Raise the heat to return to a hard boil. Once a rolling boil is achieved, immediately reduce the heat again and simmer for 4 minutes.
  • Using a slotted spoon, transfer the jalapeños to clean canning jars. Leave about 1/4″ of space at the top.
  • Reduce the syrup, one last time, by bring it to a full rolling boil for 5 minutes.
  • Ladle the syrup over the jalapeños until the syrup reaches about 1/4″ from the top.
  • Store in an airtight container in the refrigerator for up to 3 months. Let the jalapeños marinate for a minimum of one week, before enjoying. (*Note 2)

Notes

Note 1 – Chili Powder is optional. Most of the major cowboy candy producers includes this ingredient in their recipes, but feel free to omit.

Note 2- Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

Nutrition

Calories: 314kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 167mg | Fiber: 2g | Sugar: 77g | Vitamin A: 611IU | Vitamin C: 67mg | Calcium: 9mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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Originally posted at Foodie And Wine

Crispy Oven Fried Pickles with a Cajun Sauce

These oven fried pickles are super crispy and just as delicious as deep fried, but without the fat. The perfect snacking food for watching the game or anytime you have a craving for fried pickles!

If your like us, then this kind of craving happens often! When we are picking a restaurant to go to, it always gets our vote if they have deep fried pickles on the menu.

When the craving happens at home, its a lot easier to bake these snacks than it is to get out a deep fryer or try to deep fry them in a pot of oil. Trying to get to and stay at the perfect temperature for deep frying is a pain, not to mention all the oil splatters.

When these pickles get super crispy when they get “fried” in the oven anyways, its a no brainer…

a bowl of oven fried pickles with a beer and some dipping sauce

Ingredients You Will Need

  • panko bread crumbs (seasoned if you can find them)
  • regular bread crumbs
  • garlic powder
  • onion powder
  • dried dill
  • eggs
  • milk
  • cornstarch
  • dill pickles!

Tools You Need

  • baking tray – this ones are actually the best we’ve used!
  • baking rack – this is optional, but they work best if you have one.
  • three bowls for the breading

That’s it! See? Simple!

3 bowls for breading the pickles

How to Make Oven Fried Pickles

First Step is to Bread the Pickles

  • Ok, so you will need 3 bowls. One for cornstarch, one for the egg mixture, and one for the breadcrumbs. Get those ready first.
  • Then cut your pickles in thick diagonal slices.
  • Dry the pickles on some paper towel.
  • Bread the pickles by dipping in the cornstarch first, then egg mix, then breadcrumbs.
  • Place on a baking sheet with a rack if you have one. Otherwise just the sheet will do fine.
  • Do this till all the pickles are breaded.

Bake the Pickles

Your going to want your oven hot so put it to 450 degrees and make sure its at temperature before you put the pickles in.

Throw them in the hot oven and bake for 3 mins. Then take them out of the oven and spray or brush the pickles with some oil. (This avocado oil or coconut oil spray is our choice for this) If you don’t have spray, you can paint some oil on the pickles with a brush. Sometimes just brushing the pickles works better than the spray…

Put them back in the oven and cook for another 5 mins. Then flip them over, spray or brush the other side with oil and bake for another 5 mins.

And your done! See, so much easier than deep frying!

process pictures showing how to make oven fried pickles

Tips for Making Perfect Oven Fried Pickles

  • The way you cut your pickles matters. We have tried cutting them in spears and also in rounds and then like these ones, on a diagonal. The diagonal works best because it makes a thin fried pickle, but its still a decent size. Rounds are just too small and spears are nice, but too thick.
  • Make sure to dry off excess liquid from the pickles before breading. This helps the batter stick better!
  • Make sure to thoroughly coat the pickles in the cornstarch. Don’t skip this step or the egg mix wont stick.
  • When you spray or brush the oil on the pickles, make sure to coat the whole pickle. This will ensure that they get nice and crunchy and evenly browned.
a fried pickle being dipped in the sauce

Cajun Dipping Sauce

We love this cajun sauce for dipping our oven fried pickles. Its the perfect blend of creamy, spice and tang. Super flavorful!

Its super easy to make! Just mix all the ingredients in a bowl and let it sit for 30 mins before eating it if you can.

The Best Cajun Seasoning

Our favorite store bought cajun seasoning is by Cape Herb & Spice. I actually LOVE all of their seasonings! They are from South Africa and they have no artificial flavors or colours, no added MSG, no preservatives, and they are non GMO. I love all that and I think they have really great flavor!

Anyways, to get your hands on the Louisiana Cajun seasoning that we used in this recipe you can find it at Amazon.ca (not .com for some reason) and well.ca. I’ve also seen them at Choices Markets.

Not a sponsored post, we just love these spices 🙂

Other Dipping Sauce Options

Of course there are other options when it comes to sauce… It all depends on personal tastes. Here are a couple others you might like:

an oven fried pickle with a bite taken out of it!

Frequently Asked Questions

Can you freeze fried pickles?

The short answer to this is no, why bother? That said, I think you could probably freeze them after they are breaded… If you try this, when you go to cook them, cook them from frozen. Don’t let them thaw first or they will get all soggy.

We don’t recommend freezing these.

Are fried pickles healthy?

I wouldn’t go so far as to call these health food. However, oven fried pickles are healthier than deep fried pickles. Just because the amount of fat is greatly reduced.

a bowl of baked pickles

Other Appetizer Recipes You Might Like

If you’ve tried this oven fried pickle recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below.  We love hearing from you! 

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

Print

Oven Fried Pickles

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These oven fried pickles are super crispy and just as delicious as deep fried, but without the fat. We share our best tips for perfect crispy pickles!
Course Appetizer
Cuisine Canadian
Keyword fried pickles, oven fried, oven fried pickles
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 236kcal
Author Julie & Debbie

Ingredients

IN BOWL 1

  • 1/4 cup cornstarch

IN BOWL 2

  • 1 large egg beaten
  • 1 tbsp milk

IN BOWL 3

  • 1/2 cup unseasoned panko crumbs
  • 1/2 cup bread crumbs
  • 1/2 tsp salt omit if your panko is pre-seasoned
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried dill

FOR THE PICKLES

  • 5-6 pickles sliced thick on a diagonal
  • oil or oil spray avocado or coconut works best

FOR THE SAUCE

  • 1/2 cup mayo
  • 1 tsp lime juice
  • 1/2 clove garlic minced
  • 1 tsp cajun spice
  • salt and pepper to taste

Instructions

MAKE THE SAUCE

  • To make the sauce, combine all the ingredients in a bowl and mix well. Cover and put it in the fridge until you are ready to use it.

BREAD THE PICKLES

  • Preheat your oven to 450 degrees.
  • Get out three bowls. In bowl 1, add the cornstarch. In bowl 2, crack the egg, add a little milk and beat it with a fork. In bowl 3 mix the bread crumbs, salt, garlic powder, onion powder, and dill.
  • Next, cut the pickles on a diagonal about 1/4 inch thick. Dry them off with some paper towel before breading.
  • Start coating the pickles. First dip them, one at a time in the cornstarch mixture. Coat them well and then tap off any extra. Then dip the pickle into the egg. Let any excess drip off and place the pickle in the panko crumbs. Coat it well and then place the pickle on the a baking tray. Use a rack on your baking tray if you have it.
  • Repeat with the rest of the pickles.
  • Throw them in the hot oven and bake for 3 mins. Then take them out of the oven and spray or brush the pickles with some oil. (This avocado oil or coconut oil spray is our choice for this) If you don’t have spray, you can paint some oil on the pickles with a brush. Sometimes just brushing the pickles works better than the spray…
  • Put them back in the oven and cook for another 5 mins. Then flip them over, spray or brush the other side with oil and bake for another 5 mins.
    Serve them hot!

Notes

Nutrition values are for 1/4 of the recipe without the dipping sauce. 

Tips for Making Perfect Oven Fried Pickles

  • The way you cut your pickles matters. We have tried cutting them in spears and also in rounds and then like these ones, on a diagonal. The diagonal works best because it makes a thin fried pickle, but its still a decent size. Rounds are just too small and spears are nice, but too thick.
  • Make sure to dry off excess liquid from the pickles before breading. This helps the batter stick better!
  • Make sure to thoroughly coat the pickles in the cornstarch. Don’t skip this step or the egg mix wont stick.
  • When you spray or brush the oil on the pickles, make sure to coat the whole pickle. This will ensure that they get nice and crunchy and evenly browned.

Nutrition

Serving: 0.25recipe | Calories: 236kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Fiber: 2g | Sugar: 2g

The post Crispy Oven Fried Pickles with a Cajun Sauce appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails